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Neer Dosa

Neer Dosa

Cooking Time

Preparation Time : 240

Cook Time : 30

Total Time : 270

Ingredients

Serves 5

  • 1 cup rice (any aged rice)

  • 1/4 cup grated coconut(Optional)

  • 1 ½ to 1¾ cups water (use more if needed)

  • 1/2 tsp salt

  • 1 _2 tbsp Oil for greasing

Directions

  • 01

    Wash rice a few times until the water runs clear.

  • 02

    Soak it in water for at least 4 hours to overnight.

  • 03

    Drain the water and rinse well if soaked for over night.

  • 04

    Add the rice and grated coconut to a blender jar and pour 1 cup water.

  • 05

    Blend until smooth. Transfer to a batter bowl.

  • 06

    Add salt and another 1/2 cup water.

  • 07

    Mix well and check the consistency. It has to be like thin or watery. Add more water if needed.

  • 08

    Heat a pan and drizzle few drops of oil. Using a kitchen tissue or a piece of onion smear the oil all over the pan. Wipe off excess oil with a kitchen tissue.

  • 09

    When the pan is hot enough, stir the batter well from the bottom.

  • 10

    Take a ladle full of batter and pour it over the tawa in a circle. Tilt the pan to spread the excess batter all over. Do not spread the batter like regular dosa batter.

  • 11

    Fill any gaps in the dosa to make it even.

  • 12

    Cover it with a lid and cook for 2 to 3 mins until the top part turns non sticky meaning it is cooked.

  • 13

    Continue to cook until you see the sides come off easily from the pan.

  • 14

    Take the dosa to a plate and allow to cool for 30 secs to a min and then fold it to halve and then to triangle.

  • 15

    Serve neer dosa with chutney or curry.

  • 16

    To make next dosa, repeat greasing the pan with oil and then wipe off the excess.

  • 17

    Stir the batter every time you make a fresh neer dosa as the botton part of the batter will be thick.

  • 18

    Note:If you are making neer dosa for the first time, you need to experiment a bit with the consistency of batter. Trying out a few dosas will help you to get them right.

Review

5

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